Can Fruit

Because most fruits are naturally high in acid, they are safe to can in a boiling water or steam canner. Acidic foods have a pH of 4.6 or lower and include most fruits except:

• Asian pears
• Figs
• Melons
• Bananas
• Payaya
• Ripe pineapple
• Persimmons

Look for research-based recipes for fruits in the list above.  They need added acid to make them safe.

Don't want to can your fruit?  Consider dehydrating or freezing instead.  Visit the links on the left for ideas.

Links below open in a new window.

• Principles of Boiling Water Canning - Utah State Cooperative Extension (PDF)
• Steam Canning Acid Foods - UC Ag and Natural Resources (PDF)
• Canning Tomatoes - National Center for Home Food Preservation

Recipes (NCHFP)

• Peaches
• Applesauce
• Pie Fillings

More!  download recipes and handouts from our Wednesday evening demos.